Oats Carrot Idlis with Coconut chutney

Name: Oats Carrot Idlis with Coconut chutney
Total time: 1800 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/2 cup rava/suji/semolina; 1 cup oats; 1/2 cup grated Carrots; 2 green chillies chopped; 1 teaspoon ginger, grated; 1 teaspoon fruit salt; 1 cup sour curd; 1 tablespoon coriander leaves, chopped; 1/2 teaspoon salt or to taste; For the tempering; 10 Curry leaves; 1 teaspoon oil; 1/2 teaspoon urad dal; 15 cashews halved; 1 teaspoon mustard seeds; For the coconut chutney; 200 grams Fresh coconut grated; 100 grams roasted chana/gram; 2 green chillies chopped; 1 sprig curry leaves; 1 teaspoon mint leaves (my secret ingredient); 1 teaspoon Lemon juice; 1 teaspoon curd; 1/2 teaspoon salt or to taste; For tempering; 1 teaspoon oil; 1 teaspoon mustard seeds; 10 curry leaves; 2 dry red chillies

Sanchita Mittal @sm_thechef

Delhi

#cookingwithoats
Oats Carrot Idlis with Coconut chutney is a delicious and healthy breakfast or anytime snack. Very healthy option for kids who don't like to eat oats.

Sanchita Mittal @sm_thechef

Delhi

#cookingwithoats
Oats Carrot Idlis with Coconut chutney is a delicious and healthy breakfast or anytime snack. Very healthy option for kids who don't like to eat oats.

Saved

Ingredients

30 minutes

8 servings

1/2 cuprava/suji/semolina
1 cupoats
1/2 cupgrated Carrots
2green chillies chopped
1 teaspoonginger, grated
1 teaspoonfruit salt
1 cupsour curd
1 tablespooncoriander leaves, chopped
1/2 teaspoonsalt or to taste
For the tempering
10Curry leaves
1 teaspoonoil
1/2 teaspoonurad dal
15cashews halved
1 teaspoonmustard seeds
For the coconut chutney
200 gramsFresh coconut grated
100 gramsroasted chana/gram
2green chillies chopped
1 sprigcurry leaves
1 teaspoonmint leaves (my secret ingredient)
1 teaspoonLemon juice
1 teaspooncurd
1/2 teaspoonsalt or to taste
For tempering
1 teaspoonoil
1 teaspoonmustard seeds
10curry leaves
2dry red chillies

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Steps

30 minutes

1

Mix the oats, rava, and curd well, add grated carrots, chopped green chillies, chopped coriander leaves, grated ginger, with enough salt in a big mixing bowl.
2

Meanwhile heat oil, fry the cashews for 2 minutes, now crackle the mustard seeds and urad dal in the same oil.
3

Add the curry leaves and add this tempering to the prepared batter and mix well.
4

Add the fruit salt and water to the batter and mix well.
The consistency should be like that of the pakode batter, neither too thick nor runny.
5

Keep aside for fifteen minutes.
6

Grease the idli moulds with oil and pour the idli batter in the moulds, steam for 10 mins in idli steamer on high flame.
7

Take the idlis out from the moulds and serve spongy and fluffy idlis to your loved ones with coconut chutney.
8

For the coconut chutney-Mix all ingredients listed for chutney and make a paste in the food processor.
9

Add few drops of lemon juice.
10

For the tempering - Heat oil in a tadka pan, add mustard seeds, curry leaves and dry red chillies.
11

When all spices splutter, add this tempering to the coconut chutney.
12

Serve hot and delicious oats carrot idlis with coconut chutney and enjoy.